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Old May 30, 2010 | 10:59 am
  #1  
EveryPointCounts
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Your favorite cooking tool?
My measuring cups and whisk. I cannot work without them. How about you guys?
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Old May 30, 2010 | 11:03 am
  #2  
jbcarioca
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mandoline for me
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Old May 30, 2010 | 11:03 am
  #3  
pwrdwnsys_*immed
 
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Countertop convection oven
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Old May 30, 2010 | 12:18 pm
  #4  
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Cast iron griddle and skillets. There is no 'non-stick' cookware or plastic utensils in our house.
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Old May 30, 2010 | 1:21 pm
  #5  
cblaisd
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Visa credit card.
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Old May 30, 2010 | 4:22 pm
  #6  
jakuda
 
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Uh... I can't believe no one has said their chef's knife (or Chinese cleaver or yanagi or santoku or deba)

While I have more expensive Japanese knives, I tend to reach most for my Forschner 8" Chef's knife.
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Old May 30, 2010 | 4:56 pm
  #7  
Mr. Vker
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Toss up:

My Shun knives or All Clad cookware. Could not believe the difference the All Clad made.
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Old May 30, 2010 | 5:08 pm
  #8  
Polar Man
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It's usually a toss up between my Victorinox or Global french knife. Other than that a good pairing knife, a pair of tongs, and a cutting board is a must.
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Old May 30, 2010 | 5:10 pm
  #9  
cordelli
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The convection roasting setting on the oven.

Good knives is right behind it.
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Old May 30, 2010 | 5:18 pm
  #10  
wsucougarchick05
 
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Hmm...I have a few favorites...

- my J.A. Henckels chef's knife

- my 3 cup Food Processor

- my wooden spoons & scraper

- and as lame as this is going to sound...my Chop Wizard.
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Old May 30, 2010 | 6:42 pm
  #11  
bitburgr
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My tongs for the grill.

(Honestly, though, I don't how this is travel related and appropriate for DiningBuzz.)
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Old May 30, 2010 | 6:53 pm
  #12  
underpressure
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Vacuum Marinator

http://www.homewetbar.com/Presorvac-...tem-p-995.html
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Old May 30, 2010 | 7:19 pm
  #13  
HereAndThereSC
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10" thin-flex knife. Got it from an old timer at the gun+knife show, my old-timer friend keeps it sharp on a monthly basis.

HTSC
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Old May 30, 2010 | 8:12 pm
  #14  
peersteve
 
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The remote thermometer.....the kind you leave the probe in the meat, then a cord goes to the temperature read-out outside the oven. Lets me cook to an exact temp, not have to open the oven to check.....saves me from overcooking when distracted since thermomter beeps when pre-set temp is reached!

Someday, I'll get one of the nifty infrared remote thermometers like Alton Brown uses!
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Old May 30, 2010 | 10:17 pm
  #15  
onthego15
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My wok is my oldest (over 30 years old and still works for me) and certainly among my favorites.
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